Cashew Chicken Recipe

Name: Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole chicken breasts, boned, skinned and cut into 1/2-inch cubes; 3 Tbsp. soy sauce, divided; 3 Tbsp. sherry, divided; 2 Tbsp. cornstarch, divided; 1 Tbsp. finely minced ginger root; 1 tsp. finely minced garlic; 1 tsp. sugar; 1/2 tsp. salt; 5 to 6 Tbsp. peanut oil; 1 c. cashews; 1/4 lb. fresh edible pea pods, ends and strings removed or 1 (6 oz.) pkg. frozen edible pea pods, thawed; 1/4 lb. mushrooms, sliced; 1 (8 oz.) can sliced bamboo shoots, drained; 3/4 c. chicken broth or water; 1 tsp. Worcestershire sauce; 2 green onions, including tops, sliced

Servings: persons

2 whole chicken breasts, boned, skinned and cut into 1/2-inch cubes
3 Tbsp. soy sauce, divided
3 Tbsp. sherry, divided
2 Tbsp. cornstarch, divided
1 Tbsp. finely minced ginger root
1 tsp. finely minced garlic
1 tsp. sugar
1/2 tsp. salt
5 to 6 Tbsp. peanut oil
1 c. cashews
1/4 lb. fresh edible pea pods, ends and strings removed or 1 (6 oz.) pkg. frozen edible pea pods, thawed
1/4 lb. mushrooms, sliced
1 (8 oz.) can sliced bamboo shoots, drained
3/4 c. chicken broth or water
1 tsp. Worcestershire sauce
2 green onions, including tops, sliced

1
In a medium bowl combine 2 tablespoons soy sauce, 2 tablespoons sherry, 1 tablespoon cornstarch, ginger root, garlic, sugar and salt; mix well.
2
Add chicken cubes and let stand 30 minutes.
3
In wok or large skillet heat 2 tablespoons peanut oil.
4
Add cashews; stir-fry over medium heat 1 to 2 minutes until browned.
5
Remove and drain on paper towels.
6
If necessary add 1 tablespoon peanut oil to wok; turn heat to high.
7
Add pea pods and mushrooms; stir-fry 3 to 4 minutes until crisp-tender.
8
Add bamboo shoots; stir briefly.
9
Remove to large bowl.
10
In wok, heat 1 tablespoon oil.
11
Add one-third of the chicken mixture; stir-fry 3 to 4 minutes until chicken is no longer pink inside.
12
Remove to bowl with vegetables.
13
Repeat process, adding 1 tablespoon oil each time, until all chicken is cooked.
14
Combine remaining soy sauce, sherry and cornstarch with chicken broth or water and Worcestershire sauce; pour into wok and cook, stirring until sauce boils and thickens.
15
Return chicken and vegetables to wok; mix and reheat briefly.
16
Stir in cashews.
17
Remove to serving dish and sprinkle with green onions.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 whole chicken breasts, boned, skinned and cut into 1/2-inch cubes, 3 Tbsp. soy sauce, divided, 3 Tbsp. sherry, divided, 2 Tbsp. cornstarch, divided, and more.

Yes, Cashew Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions